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Strip Steak With Dijon Sauce Recipe

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★★★★★

4.8 from 73 reviews

This Strip Steak with Dijon Sauce recipe offers a perfectly seared New York strip steak topped with a tangy and flavorful Dijon mustard sauce. The steak is cooked to medium-rare in a cast-iron skillet and finished in the oven, while the sauce combines shallots, garlic, white wine vinegar, and Dijon mustard for a zesty complement that elevates the dish. Ideal for steak lovers seeking a simple yet elegant dinner.

Ingredients

Scale

Steak

  • 1 boneless New York strip steak (about 12 ounces)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter

Dijon Sauce

  • 1 large shallot, finely chopped
  • 1 large garlic clove, grated
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 cup Dijon mustard
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Steak: Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Season both sides generously with kosher salt and freshly ground black pepper, then set aside.
  2. Make the Dijon Sauce: In a medium bowl, combine the finely chopped shallot, grated garlic, white wine vinegar, and sugar. Let this mixture rest for about 10 minutes to mellow the flavors. Next, whisk in the Dijon mustard and olive oil until smooth. Season with salt and pepper to taste and set the sauce aside while you cook the steak.
  3. Sear the Steak: Preheat your oven to 425°F (220°C). Heat a 10-inch cast-iron skillet or a heavy-bottomed pan over medium-high heat for about 1 minute until very hot. Add the unsalted butter, swirling to coat the pan as it melts. Place the steak in the pan and cook without moving for 2 to 3 minutes until a rich, brown crust forms on the bottom. Flip the steak and cook for another 1 to 2 minutes on the other side.
  4. Finish Cooking in the Oven: Transfer the skillet with the steak directly into the preheated oven. Roast the steak for 4 to 5 minutes for medium-rare doneness. Adjust cooking time if you prefer your steak more or less done.
  5. Rest the Steak: Remove the steak from the oven and transfer it to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute. Then slice into 1/2-inch thick pieces.
  6. Serve: Drizzle the prepared Dijon sauce over the sliced steak. Any extra sauce can be saved for salad dressing or to enhance other proteins.

Notes

  • Allowing the steak to come to room temperature before cooking helps achieve even cooking.
  • Resting the steak after cooking is key to juicy, tender slices.
  • The Dijon sauce can be made in advance and stored in the refrigerator for up to 2 days.
  • Use a cast-iron skillet or heavy pan for the best crust development on the steak.
  • Adjust seasoning in the Dijon sauce based on your spice preference.

Keywords: strip steak, Dijon sauce, New York strip, skillet steak, pan-seared steak, easy steak recipe, mustard sauce

Find it online: https://dinewithlily.com/strip-steak-with-dijon-sauce-recipe/